Sweetness Modulation
Supports evaluation of sweetness onset, intensity and continuity within the full sweetener system.
Flavor ModulationLICORICE-DERIVED FOOD INGREDIENT
Monoammonium
Glycyrrhizinate
A licorice-derived ingredient developed for sweetness and flavor-modulation systems, supported by controlled manufacturing, batch documentation and responsive sample service.
AppearanceFine white powder
Application focusFlavor modulation
Sample dispatch1–3 days
PRODUCT OVERVIEW
Our primary format for taste and flavor modulation.
Monoammonium Glycyrrhizinate is a licorice-derived ammonium salt supplied as a fine white powder for development work involving sweetness profile, bitter-note perception and aftertaste performance.
Evaluate MAG inside the complete sweetener and flavor system—not as an isolated ingredient. Final suitability and dosage should be confirmed through finished-product sensory trials and for the intended market.
Product Information
- Product name
- Monoammonium Glycyrrhizinate
- Source
- Licorice-derived
- Appearance
- Fine white powder
- Available specifications
- 65%, 73%, 75% (HPLC) · 98% (UV)
- Main function
- Sweetness and flavor modulation
- Sample availability
- Available
- Documentation
- COA and technical files on request
FUNCTIONS & BENEFITS
Three sensory priorities in one taste system.
Assess performance against the complete sweetener blend, flavor profile and finished-product matrix.
Bitterness Masking
Supports sensory trials targeting bitter-note perception from actives, extracts or other formulation components.
Aftertaste Balance
Helps development teams compare finish, lingering character and overall taste resolution after consumption.
APPLICATIONS
Evaluate MAG across finished-food formats.
Build sensory trials around the complete recipe, target sweetness curve, bitter-note load and desired finish.
APPLICATION 01
Beverages
Evaluate sweetness onset, flavor release and finish in the complete beverage base.
APPLICATION 02
Confectionery
Compare sweetness continuity and lingering taste across hard, soft and filled confectionery systems.
APPLICATION 03
Bakery
Assess how the sweetener and flavor system performs after processing and within the finished bakery matrix.
APPLICATION 04
Functional Foods
Evaluate bitter-note perception and aftertaste where functional actives or extracts shape the sensory profile.
FORMULATION GUIDANCE
Build a complete sensory evaluation.
Test MAG with the intended sweetener blend, flavors, acids, actives and base ingredients. Compare sweetness onset, peak intensity, bitter-note perception and finish before confirming the formulation. Processing and storage checks should use the customer's actual conditions, and dosage should be established through bench trials rather than a universal recommendation.
QUALITY & SAMPLE SUPPORT
Grade selection and trial support.
COA, specification and available technical files can be provided for the selected 65%, 73% or 75% HPLC grade, or 98% UV grade. Share the full application, target market and evaluation quantity so sample planning can align with your sensory work.
PRODUCT INQUIRY
Request information for Monoammonium Glycyrrhizinate.
Tell us your target application, required specification and estimated quantity. We will follow up with the relevant product information, documentation or sample discussion.
65%, 73%, 75% · HPLC
98% · UV
COA, sample and quotation support